Equipment:

• Saute pan
• Stock pot
• Tongs

Ingredients:

• 6 cups spinach leaves, ribs removed, washed thoroughly
• 6 cups red swiss chard, ribs removed, washed thoroughly
• 2 tbsp. olive oil
• 1/4 cup onion, minced
• 1 tbsp. garlic, minced
• 4 tbsp. unsalted butter
• Salt and pepper to taste

Procedure:

1. Bring about 3 quarts of salted water to boil
2. Blanch the chard and spinach then shock in ice water
3. Heat the oil over medium heat and cook onions until translucent, add garlic.
4. Add butter and let melt.
5. Add the spinach and chard. Cook until the liquid from the greens has evaporated and the chard is tender, 5 to 7 minutes.
6. Adjust seasoning